MK Food and Beverage Director Job Waimea area,Waimea/Kamuela Hawaii USA,Hospitality / Hotel / Catering

Band 6 MKR Director of Food & Beverage

Primary Responsibilities:

Responsible for the efficiency of the food and beverage operation with the objective of ensuring the best possible profit while maintaining the highest degree of employee, guest and community satisfaction.

Prepare annual operation and CIP budget for the department.

Responsible for the financial performance and marketing of the food and beverage outlets to increase sales and achieve set budget. Ensure that the various areas of the Food and Beverage operations are adequately staffed within to meet operational need and maximize customer service according to resort standards.

Essential Duties:

Prepare annual operating and CIP budget for department

Establish department policies, procedures and service standards.

Manage department following company policies, procedures and the terms and conditions of the CBA.

Insure service standards are being met in all food and beverage outlets and functions or hotel events.

Consistently review financial performance of outlets with restaurant managers and focus on achieving set budget.

Responsible for the labor cost and department operating expense.

Responsible for the marketing the resort's food and beverage outlets to increase sales volume and improve the resort's status in the community.

Recommend changes in restaurants, menus, service, etc. to be competitive and current in food and beverage trends.

Create SOPs for additional standards necessary to improve operations.

Hire, train, supervise, evaluate, counsel and discipline department staff.

Review, approve, and verify department payroll.

Monitor performance and develop the skills of staff under his direction.

Respond and resolve guest and employee’s concerns in a timely manner.

Ensure safety training and standards are maintained.

Perform other related duties as assigned or required.

Other Duties:

Conduct regular department meetings.

Attend resort management meetings.

Assist in restaurants or banquets as needed.

Relieve Restaurant Managers as needed.

Working Conditions:

Normal office conditions

Travel to food and beverage outlets and functions

Work Hours:

Must be able to schedule determined by the General Manger or Hotel Manager

Must be able to work long and irregular hours.

Must be able to work in excess of 40 hours per week.

Equipment Use:

Proficient in the use of a computer and with the resort's word, spreadsheet and other required software.

Telephone

Various office equipment including but not limited to calculators, photocopiers and facsimile machines.

Mental and Physical Demands:

Able to prioritize and organize workload to ensure deadlines is met.

Able to manage stressful and challenging situations.

Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs an ability to advance in the resort.

Able to stand and walk throughout the hotel to visit the all food and beverage venues and private functions.

Sits at a desk to do administrative functions

Lift and carry up to 10 lbs.

Communication Demands:

Must have the ability to communicate verbally and in writing to employees, managers, vendors and guests.

Able to communicate over the phone

Effectively disperse information at meetings or to affected employees and departments

Able to write memos, procedures and policies

Minimum Qualification Requirements:

4 years college or equivalent in related work experience

Minimum 6 years related work experience

Department of Health TB clearance

Skills to effectively supervise and manage the department and meet goals

Ability to analyze financial information

Ability to multi-task

Liquor Commission Manager's Card preferred, or acquired within 30 days after hire